What a great topic! When I'm not making pizza or Mexican food I like to make sushi with my girlfriend. Nori rolls are surprisingly easy to make if you properly glaze the rice. We don't usually do the dead fish, as she is a vegetarian, but the one shot on the shino plate is from a party where some friends brought a chunk of tuna which I seared it on my grill pan. So tasty!

I hope this hasn't already been posted and I missed it. I have not tried this but the possibilities are interesting.Source: http://www.cheeseslave.com/kombucha-jello/

Kombucha JelloIngredients:Kombucha (2 cups, or 16 oz)Powdered gelatin (2-3 Tablespoons)Directions1. Add 1 cup kombucha to small saucepan and set remainder aside. Sprinkle gelatin over kombucha in pan and stir to combine. Note: 2 tablespoons are similar to classic Jello Jigglers and 3 is a bit more stiff and easy to hold. More gelatin = more gut healing goodness.2. Heat on low while constantly stirring until gelatin dissolves. This step should take no more than a couple of minutes. Do not overheat the mixture to ensure kombucha retains as many of the bacteria, yeasts, and enzymes as possible.3. Pour heated mixture into remaining kombucha and stir thoroughly. Resulting foam can be spooned off and discarded if desired.4. Pour into desired container and refrigerate. Note: This recipe fits well into a 7.5 w x 9.5 l x 2.5 h dish. To accommodate kiddos with cookie cutters, a wider dish can be used.5. Cut into desired size and shapes.